The Petruchio Cocktail served in a coupe glass and garnished with mint leaves (not traditional)

The Petruchio cocktail is a modern creation by Jamie Boudreau, one of the top mixologists working today. Despite it’s name, it is actually an American cocktail coming from the bar Vessel in Seattle, Washington. Then again the creator is Canadian so I guess you could add this to the repertoire of modern Canadian classic cocktails. Either way, this Petruchio cocktail is as delicious as it is beautiful, with the beautiful orange color contrasting nicely with the foamy white head.

If you see foam in a cocktail, chances are it comes from egg whites. Yes, this recipe calls for raw egg whites similar to a fizz. Don’t worry, the chances of getting sick are infinitesimal so you can drink this cocktail in ease. And what an easy cocktail to drink.

Now the recipe is quite simple. It just calls for all the ingredients to be put in a shaker and shaken first without ice, then again with ice. The ice will foam up the egg whites and create the head of the Petruchio cocktail. However, if you really want to make it stand out then you’ll need to use a milk frother. These are the devices you see baristas use to foam up those coffee drinks. You can find one for cheap on Amazon here.

The Petruchio cocktail with a clear distinction between the aperol and gin base and foamy egg white head. Served in a coupe glass.

Petruchio Cocktail Ingredients

30 ml Dry Gin

30 ml Aperol

15 ml Lemon Juice; freshly squeezed

1 tsp Simple Syrup

2 dashes Orange Bitters

1 small Egg White

Petruchio Cocktail

A modern classic cocktail the Petruchio is Aperol and Gin based, with a foamy head.

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Prep Time 5

Total Time 5

Course Cocktails, Drinks

Cuisine American

Servings 1 drink

Calories

Equipment

Cocktail Shaker
Milk Frother (optional)
Coupe Glass (optional)

Ingredients

30 ml Dry Gin
30 ml Aperol
15 ml Lemon Juice freshly squeezed
1 tsp Simple Syrup
2 dash Orange Bitters
1 Egg White small to medium sized egg

Instructions

Place all the ingredients into a cocktial shaker and give it a good few shakes. Then add some ice cubes and shake hard and fast until you think the drink has become foamy (about 15-20 seconds). Pour into a coupe glass, blocking the ice. I don't say strain because that will thin out the foam and you won't get as good of a head.
If you want it more foamy, after shaking the second time, remove the ice with cocktail tongs and use a milk frother to really foam it up. Then pour into a coupe glass.
Traditionally this drink is not garnished with anything, but I like the mint leaves for the color contrast and because I like chewing them after I finish the drink.